Recipe of Homemade Bò lá lốt (Meat wrapped in betel leaf)

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Bò lá lốt (Meat wrapped in betel leaf)

Before you jump to Bò lá lốt (Meat wrapped in betel leaf) recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers and hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared burden we have for turning things around. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. These types of modifications need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen area is a good starting point saving energy by going a lot more green.

You may well prefer cooking food with your oven, but using a microwave instead will cost you way less money. As soon as you find out it takes 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When compared with your stove, you can make boiled water and also steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You might reckon that you save energy by washing your dishes by hand, but that is certainly not true. You get the highest energy savings by totally loading the dishwasher just before commencing a wash cycle. Don’t dry the dishes by using heat, use the cool dry or air dry features to increase the money you save.

As you can see, there are many little elements that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living is not really that difficult. A lot of it is basically using common sense.

We hope you got benefit from reading it, now let’s go back to bò lá lốt (meat wrapped in betel leaf) recipe. To make bò lá lốt (meat wrapped in betel leaf) you only need 19 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Bò lá lốt (Meat wrapped in betel leaf):

  1. You need of Meats.
  2. Take 500 g of ground beef.
  3. Use 100 g of ground pork (fatty is OK).
  4. You need of Optional: Substitute with 600g ground meat substitute, like Beyond Beef.
  5. Use of Seasonings.
  6. Provide 1 of shallot, minced.
  7. Use 3 tbsp of lemongrass, minced and pounded.
  8. Provide 1 tbsp of minced garlic.
  9. Take 3 tbsp of crushed roasted peanuts.
  10. Get 4 tsp of soy sauce (Maggi seasoning) or 1 tbsp fish sauce.
  11. Prepare 1 tsp of salt.
  12. Get 1 tsp of five spice powder.
  13. Provide 1 tsp of sugar.
  14. Provide 1 tsp of mushroom powder (chicken bouillon could work).
  15. Take of Optional: 1/2 tbsp Vietnamese spiced liquor (rượu mai quế lộ).
  16. You need of Garnish.
  17. You need of Crushed roasted peanuts.
  18. Get of Scallions sautéed in a bit of oil (or nuked in the microwave).
  19. Get of Mixed fish sauce or vegan substitute.

Steps to make Bò lá lốt (Meat wrapped in betel leaf):

  1. Mix your meat with seasonings thoroughly, and then roll approximately 3-4 teaspoons of the mixture in each betel leaf..
  2. In a preheated air-fryer, cook in small batches at 375 degrees Fahrenheit for 8 minutes or until meat mixture is cooked. Be sure to coat the leaves in a thin layer of oil, if you did not roll them tightly enough. Five minute usually works for vegan mixtures..
  3. In an oven preheated to 375, baking them on a rack (or skewered on a stick), you may need 10 minutes..
  4. On a pan on medium heat with a bit of vegetable or canola oil, you can pan fry them to completion as well. The picture of the end-result has half of the rolls pan-fried, and the other half in an air-fryer..

Little did I know, apart from finding it on the day before I left, there was an excellent bo la lot restaurant just down the road from where I was staying in. The beautiful herby & sweet aroma that permeates the air is so distinctive that once you've had it you'll never forget! Kitchen research revealed I love the bò lá lốt with lemongrass. Use a scissor to cut of any excess ends of betel leaf. We use a bit more pork than may be traditional, but it's still tasty anyway.

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